(lively upbeat music) - Hi, I'm Kelsey Small, and I'm here at the Ooni Test
Kitchen in Austin, Texas. And today we're cooking a
classic pizza dough recipe in the Ooni Volt. All right, cool. All right, let's do this. We're making a really simple
pizza with crushed tomatoes, shredded mozzarella,
Parmesan, and oregano. Let's get started making our pizza dough. Now, the classic pizza dough
recipe is a very simple dough. This is a great dough if you're starting out making
pizzas for the first time. It's a great dough if you
wake up in the morning and you want pizza tonight, but you don't have any pizza dough. Takes four hours to make. It's a really straightforward recipe that's really satisfying. So first we're gonna add
our water to the mixer and our yeast. And then I have my flour,
which is just double O flour, but you can use AP flour
if you don't have that. And I have my salt, and I'm just gonna mix
my salt in with my flour. (lively upbeat music) So now that I've mix that I'm
gonna just add it in here. And we're gonna mix this on low speed for about four minutes. (bright upbeat music) So our dough's been mixing
for about four minutes. It's looking like it's put together. We'll just take it off and we're gonna let it
rest for about two hours. So we're just gonna kind of
knead it into a ball real quick. We'll cover a plastic wrap, or
you can use a kitchen towel. Our dough's been resting for two hours and it's time to form. So we're gonna take it out of our bowl, and we're gonna divide this
into 250 gram dough balls. (bright upbeat music) So when I'm forming our dough, I'm basically just
pinching it in on itself to form an outer skin. And this is tightening the dough ball, giving it a structure so it proofs evenly. And I roll it in on itself. And when you're doing this, I'm kind of like pushing it
underneath to tighten it. I'm not just spinning it in a circle. I'm using the my bottom
fingers to tighten it and form a nice even dough ball like so. And this is a very simple way of doing it. There's many other ways
of forming dough balls. So if you know a different way, do whatever is more
comfortable for yourself. So we're gonna cover this and
let it proof for 90 minutes. (lively upbeat music) So we've preheated our oven to 650 degrees and now it's time to
stretch and top our pizza. So what we're gonna do is
just press straight down, leaving a crust. (energetic upbeat music) And we're just gonna kind of slap and just try to like stretch it out. (energetic upbeat music) Now a dough like this, when you're making a same day
dough can be a little tight. So if you start stretching
it and it feels super tight and it won't come out,
it'll just spring back in, you know, give it another
20, 30 minutes and try again. That's a good way to let the dough relax, and then you have a perfectly
risen, stretched out pizza. All right, we're gonna top
it with some tomato sauce, little dried oregano, some shredded mozzarella, and a sprinkle of Parmesan. And now we're gonna cook it
in our Volt for six minutes. (bright upbeat music) Okay, so it's been about five minutes and we're about to pull our pizza. Oh, yeah. All right. We have a
beautiful golden brown crust, we have nice melty cheese. The bottom is looking great and cooked. This is a really awesome pizza to make, especially if you're just starting out. You know, it's super
satisfying when you look at it it looks like a classic pizza, and it took four hours to make. All right, let's slice it. All right, it's got a nice crunch. Nice crumb. It holds the fold. It's great. Very satisfying pizza in
four hours at your house. For recipes like this and
more, head over to ooni.com. (bright upbeat music) (energetic upbeat music)
